This SOURDOUGH CIABATTA recipe requires no special equipment/techniques

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats, while vegetable oil is often less expensive.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is easier to use for beginners.

malt

🥗Healthier: barley syrup

💰Cheaper: honey

Barley syrup adds sweetness, while honey is a common pantry item.

Add 400 grams of bread flour and 50 grams of whole wheat flour to a mixing bowl.

Add 10 grams of salt and 100 grams of active sourdough starter to the bowl.

Add 350 grams of water to the mixture.

Mix everything together thoroughly with a fork to hydrate the flour and incorporate the starter.

Let the dough rest on the counter for 30 minutes.

After the rest, perform the first set of stretches and folds for a total of nine times.

Cover the dough and let it rest for another 30 minutes.

After the second rest, perform four more stretches and folds.

Let the dough rest for 30 minutes one last time.

Transfer the dough to a greased square glass container and perform four last stretches and folds.

Cover the dough and let it rise at room temperature for about 3 to 5 hours until doubled in size.

Optionally, move the dough to the fridge for 8 to 12 hours for a long cold fermentation.

The next morning, turn the dough out onto a floured counter and divide it into two rectangles.

Shape the ciabatta by rounding out the corners and sprinkling with flour if sticky.

Prepare a baking stone or metal sheet pan with parchment paper.

Proof the shaped loaves at room temperature for one hour.

Preheat the oven to 500 degrees Fahrenheit with a steam tray in the lower rack.

Bake the ciabatta on the baking stone for 15 minutes with steam, then remove the steam tray and bake for another 10 minutes until golden brown.

Move the ciabatta to a wire rack to cool for at least an hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens